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Pecan Sour Cream Pound Cake
Pecan Sour Cream Pound Cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Indulgent sour cream pound cake with pecan-lined Bundt pan.
Ingredients:
  • 0.25 cup chopped pecans
  • 3 cups cake flour
  • 0.25 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
Instructions:
  • - Preheat your oven to 300 degrees F (150 degrees C) while you generously grease and flour a 10-inch Bundt or tube pan. Sprinkle pecans on the bottom of the pan and set it aside. In a medium bowl, sift together the flour, salt, and baking soda.
  • In a large bowl, whisk together butter and white sugar until creamy and airy. Gently mix in eggs one at a time, followed by vanilla. Alternate adding flour mixture and sour cream to the bowl. Pour batter over pecans in the prepared pan.
  • Place the cake in the preheated oven and bake for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 20 minutes, then transfer onto a wire rack to cool completely.
  • Make a flavorful glaze by mixing confectioners' sugar, orange juice, and 1 teaspoon vanilla in a small bowl. Drizzle the glaze over the warm cake.

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